This chocolate cake is eggs-tra easy to put together and can be baked in a rectangular pan or two round pans to make a layer cake. Serve dusted with icing sugar or drizzled with caramel sauce.
Pre-heat oven to 350⁰F (180⁰C). Line bottom of a 13 x 9 inch (33 x 23 cm) rectangular metal baking pan with parchment paper. Grease sides with vegetable oil.
In a large bowl, using an electric mixer, combine flour, sugar, cocoa, baking powder, baking soda and salt; mix on low speed until combined.
Add eggs, buttermilk, oil and vanilla and beat on low speed for 1 minute, scraping bowl often. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
Pour batter into prepared pan.
Bake for about 40 minutes or until a tester comes out clean. Let cool on wire rack for 10 minutes. Turn out onto rack and let cool completely.
Tip: For a layer cake, line two 8- or 9- inch (20 or 23cm) round metal cake pans with parchment paper. Grease sides with oil. Divide batter between two pans, baking for 25 to 30 minutes.
Tip: For chocolate cupcakes, line 24 cups of muffin pans with paper liners. Divide batter equally, about 1/4 cup (50mL) per cupcake, and bake for 20-25 minutes.